DE PALMA SALUMI
PADSTOW, NEW SOUTH WALES
Meat, salt, time.
Simply put, Rob and Tony De Palma make the finest salumi in Australia. Their farm-to-table approach to supply, zero tolerance for preservatives and extended ageing of their produce results in second-to-none flavour.
Hand selected by Rob and Tony on a weekly-basis, the pigs and cows are reared to the highest welfare free from any chemicals, hormones, antibiotics, nitrites and nitrates, or preservatives. Choosing the likes of Gooralie Free Range pork, provides De Palma tender and silky meat that’s cured the old way, ensuring products are made with minimal intervention. The regular features of De Palma’s produce at Quay, Bennelong, Aria, Movida and the like are the natural result of the success of the formula and the outstanding quality of these limited smallgoods made to order.
We are also fortunate to occasionally have access to some of De Palma’s micro-batch creations, certain lines made once-off for restaurants or friends. If you’d like more information please speak with us.
Guanciale
A specialty of Central Italy, guanciale is salted and seasoned pork cheek cured for 1-2 months. Similar to pancetta, it has a stronger and slightly sweeter flavour. It is most famous for being the essential ingredient of the true spaghetti alla carbonara, and all’amatriciana pasta sauces. Nitrate and nitrite free.
Available as whole or 150g chunks.
Nduja
Nduja is a delicious warmly spiced salami spread that originates from Calabria in Southern Italy. This nduja provides a mild, short hit of warmth and lasting flavour. Spread onto warm crusty bread, or use as a topping to pizza or stirred through pasta dishes. Nitrite free.
Salami Norcia Fennel, Hot
This salami recipe originates from the town of Norcia in Umbria. Made with premium ground pork and larger pieces of back fat, it is salted, and seasoned without any artificial additives before being slowly fermented for up to three months. Nitrite free.
Available in fennel, chilli and truffle flavours.
Cacciatorini Fennel
Aromatic, mild and subtly anise-like, this smaller salami is produced using traditional methods and in the Noriciana Salami style with the addition of fennel seeds. Flavour you can see and taste, slice thinly and serve with crackers, camembert, pear and Prosecco or Lambrusco to enjoy the sweet, herbacious anise notes.
Cacciatorini Ghost Chilli
This smaller salami combines Ghost Pepper chilli in the traditional Salami Norcia recipe, with slow ageing and fermentation methods to produce a delicious salami with a mild start followed by a short chilli kick that gives way to a lingering warmth on the palate.
Cacciatorini Carolina Reaper
This smaller salami is produced in the Norciana Salami style but instead using lean beef along with pork fat and spiced with the Carolina Reaper chilli. The result is a salami with a deep colour, and a fragrant chilli flavour accompanied by a notable kick of heat.
Cacciatorini Truffle
Produced using traditional methods and in the Norciana Salami style with the inclusion of Australian black truffles.
Cacciatorini Wagyu 9+
The intramuscular fat of wagyu beef interlaces beautifully with the deep ruby red colour of the cacciatorini. Seasoned with a signature spice blend and slow-aged for 3 months. Has an exceptionally nutty finish from the fat marbling.
Bresaola Grass Fed
Originating from Valtellina in the Alps of Northern Italy, Bresaola is beef topside, salted and seasoned with spices, and slow-aged for 3 months. Nitrate and nitrite free. Serve thinly sliced with a dash of lemon, rocket and grated parmesan.
Marbling: Light to Little
Flavour Profile: Musky, Nutty, Sweet Aromas
Producer: Roam Australian Wagyu
Score: 2+
Wagyu Bresaola 9+
Made using the topside cut of Australian Wagyu beef with 9+ fat marble score. The intramuscular fat of wagyu beef interlaces beautifully with the deep ruby red colour of bresaola. Seasoned with a signature spice blend and slow-aged for 3 months. Nitrate and nitrite free. Serve thinly sliced.
Marbling: Varies in consistency
Flavour Profile: More luscious buttery feel in mouth
Producer: Icon
Score: 9+
Ultra Premium Charcuterie Range
De Palma produces a small range of ultra-premium, traditional whole muscle salumi and an outstanding, coarsely ground Ventricina salami. The exceptional Suzuki Farm Full Blood Wagyu Bresaola is their most premium bresaola offering. These are available at certain times of the year in limited quantities and on pre-order only.
Salami Ventricina
The main ingredient of Peter Gilmore’s 2019 Good Food Guide Dish of the Decade, this delicately handcrafted salami is made from only the very best cuts of pork and premium fat. It is hand cut, combined with capsicum paste and fennel seeds, and slow aged over 4 months. The end result is an incredibly delicate salami that is sweet and mildly spiced, with each thin slice presenting like an ornate, stained-glass window into salumi heaven.
Capocollo
Capocollo is made from the whole muscle of the neck, which is first lightly seasoned, massaged and wrapped into a natural
collagen casing, and hung for up to three to four months to cure. This salumi is sometimes also called ‘Coppa’ or ‘Ossocollo’. It is esteemed for its delicate flavour and tender, artfully marbled texture. Usually sliced thin for use in antipasto, panini and pizza. Nitrate and nitrite free.
Flat Pancetta
Essentially the Italian version of bacon. Made from pork belly that is salt cured and spiced with black pepper and other spices and aged for 3 to 4 months. Perfect to serve cold when thinly sliced and wrapped around bread sticks or fruit like figs and melons. It is also excellent when pan fried with vegetables, added to pasta and risotto dishes, or even with scrambled eggs. Nitrate and nitrite free.
Lardo
Lardo is made by curing strips of fatback with garlic, rosemary and other herbs and spices, and cured for several months to a year depending on the thickness and size of the fat. Best served very thinly sliced as part of an antipasto, or by draping the thin slices over hot bread. Nitrate and nitrite free.
Wagyu Bresaola [Suzuki Farm Full Blood] – Outside Flat 9+
Made from 9+ marble score full-blood (no cross-breeding/mixed genetics) Japanese Black Wagyu beef from Suzuki Farm in Bathurst, NSW. Suzuki Farm apply traditional Japanese techniques to breed wagyu beef of quality previously only found in Japan, with greatest emphasis being placed on the final flavour, rather than fat marbling.
De Palma applies its traditional bresaola curing methods to this exceptional cut of beef. On the plate, the result is a visually dazzling interplay of meat and fat, that leads into a luxuriously rich texture and a deeply intense umami flavour.
Marbling: Richest Marbling, level of marbled fat exceeds meat
Flavour Profile: Smooth, very rich, buttery, not comparable with other wagyu, melt in your mouth
Producer: Suzuki Farm
Score: 9+